The government’s MyPlate dietary guidelines recommend that at least half of your daily grain intake be from whole grains. That means you should buy whole-wheat and whole-grain cereals, breads and pastas — and make the swap in your baking too. If a recipe calls for flour, use whole-wheat flour instead of all-purpose white flour. Or at the very least, go half-wheat and half-white. It’s unlikely that you’ll notice a difference, and you’ll get more nutrients in your cooking.